Biancomangiare, an almond pudding common throughout several Italian regions but with roots in Sicily. It has been included in the list of traditional Italian food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).
It is an easy to prepare dessert that can be served in many ways: with fresh fruit, chopped and toasted almonds or, for the sweet tooth, with melted chocolate.
(for 4 portions)
7 oz granulated almonds
3/4 cup sugar
2 cups almond milk
2 fresh cream cups
8 sheets isinglass
zest of one orange
Heat the milk in a saucepan without boiling.
Add almonds and sugar, stirring constantly and without bring to a boil.
Remove from heat and let cool down.
Strain the milk with a cloth to remove the residue of the almonds.
In a bowl, soak the isinglass in cold water and, when it is soft, squeeze it and add it to the almond-scented milk.
Put the milk back in a saucepan to heat, until the isinglass has dissolved completely.
Wait for the mixture to cool down and then add the orange zest. Meanwhile, whip the fresh cream firmly and then, with a spatula, add it to the milk, stirring from the bottom upwards.
Pour the mixture into 4 cups and let it solidify in the refrigerator.